Curried Tofu Scramble (Vegan & Gluten-free)
As someone who doesn’t eat many animal products, I try to include tofu in my diet every now and then. Especially on days when I haven’t managed to get in any beans/pulses.
Making tofu can be quite daunting, especially if you don’t have much experience preparing it. I know the first couple of times I attempted to cook it the outcome wasn’t very appetising because I didn’t have the faintest idea what I was doing!
My favourite way of preparing tofu is to slice it and bake it to give it a more chewy finish. I’m not a huge fan of soggy, soft tofu and I find frying it just doesn’t get rid of enough of the liquid. I made this and this recipe by baking the tofu and they both taste so good!
Baking tofu does take some time though. First you need to drain it from its liquid, I usually give it 30 minutes, and then baking will take another 30 minutes. On days when I’m not very organised (which is almost everyday!) and I need to prepare a quick meal, baking tofu is the last thing on my mind!
That’s when I turn to a recipe like this one that I can have ready in 15 minutes and doesn’t require much preparation or dish washing afterwards!
This curried tofu scramble is perfect for a quick nutritious breakfast, lunch or even dinner idea! You just need to chuck everything in a pan, cook for a few minutes and you have a high protein meal packed with calcium, copper, zinc, selenium, manganese, magnesium and omega-3.
As you’ve probably already worked out, tofu scramble is a similar idea to scrambled eggs but without the cholesterol!
- 1 396g block of tofu ( I used Cauldron)
- 1 garlic clove
- 1 tsp chopped ginger,
- 2 spring onions,
- 1 red pepper
- 1 tsp turmeric
- 1 tsp cumin
- 2 tsp curry powder
- 2 tbsp nutritional yeast
- Juice 1/2 lemon
- Salt & pepper to taste
- WATCH THE VIDEO ABOVE FOR INSTRUCTIONS